Sinigang na Baboy Take 2 (Tamarind Soup with Pork Loin)

I was recently down with sore throat and dry cough. Actually, I’m still recovering from it but I’m so much better today than I’d been the past week. All I wanted every day was a hot hot bowl of soup. I didn’t get it every night but if I could, I would have soup for every single meal. I really could go for some right now.

Did I mention I like soup?

The kind of soups that I want when I’m under the weather are brothy kinds, brimming with flavour and nutrients. Something that Sinigang can provide. I’ve made it before and it was love.
Sinigang Take 2 1

How did I get my pork loin so cube-y? I had no patience to wait for the meat to fully thaw out so I cut the partially thawed meat. And that makes very edgy cubes, in more ways than one. 🙂 I kinda like it.
Sinigang Take 2 2

The last time, I used cabbage, radish, carrot & kangkung. This time I wanted to switch out cabbage with green beans and toss in some tofu puffs instead of kangkung.
Sinigang Take 2 3

These things take longer to cook so they need to go in earlier.
Sinigang Take 2 4

And these beans take 2 minutes, if that even.
Sinigang Take 2 5

And here’s my bowl of tangy nutritious soup filled with everything you’ll need.
Sinigang Take 2 6

I can pretty much have this for dinner. No need for rice or noodles.
Sinigang Take 2 7

Sweet, sour, meaty, fresh. Perfect.
Sinigang Take 2 8

Will you try making this and tell me if you like it?
Sinigang Take 2 9

I’ll definitely try Sinigang with other meats.
Sinigang Take 2 10

What other sorts of things I can put into this dish?


 “Create in me a clean heart, O God; and renew a right spirit within me.” {Psalm 51:10}

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Sinigang na Baboy Take 2 (Tamarind Soup with Pork Loin)
Prep time
Cook time
Total time
Serves: 4-6
  • 750 g (1.8 lb) Pork Loin, cubed
  • 3 cloves Garlic, peeled
  • 6 Shallots, peeled
  • 8 cups Water
  • ½ Carrot, peeled & cut into discs
  • 1 Daikon Radish, peeled & cut into discs
  • 1 Tomato
  • 4 large Tofu Puffs, sliced thickly
  • 2 cup roughly chopped Green Beans
  • 1 Red Chilli, thinly sliced
  • 1.5 tbsp Tamarind Paste dissolved in 3 tbsp Water then sieved
  • 2 tbsp Fish sauce, to taste
  • ground Pepper
  1. Combine pork, shallots & garlic in a deep pan. Pour water in & simmer until meat is tender, about 30 mins.
  2. When meat is tender, adjust the amount of water if needed.
  3. Add in daikon, carrot & tofu puffs into the broth. Bring to a boil then down to a simmer again. Drizzle in fish sauce & pepper.
  4. When daikon & carrot is about tender to your liking, pour in tamarind juice a little at a time until tang is to your preference. I like it sour so I used all of it.
  5. Toss in green beans & simmer another 30 secs.
  6. Serve up hot with chilli slices.

Tell me more!